We can all agree that there are few things more American than barbecue and baseball. And when the two have cause to come together on a warm July night, as they do during this week's MLB All-Star festivities, under the bright lights of Kansas City, well, sorry, but it's kind of like the stars have aligned.

There's a lot at stake, but one thing is certain: No matter who wins, pretty much everyone in KC will be belly-up with a big plate of local BBQ. There are more 'cue joints there per capita than in any other city in the country, putting good use to the local bounties of livestock and forest. "We have a reputation for running the gamut," says Frank Schloegel, third-generation Kansas Citian and co-owner of Woodyard BBQ. "We're in an ideal spot between farm and wood country with a variety of resources. We cook every cut of meat and smoke with all kinds of wood to get a wide range of flavor."

Even with its distinctive hints of smoke and tomatoey-sweet spice, there isn't one neat recipe for KC BBQ. Everyone has their own tradition and technique, their own sauce or rub. And perfecting it is kind of like playing ball: Give it your best shot. Home runs take time. "You might burn a few things up at first, but you'll start to learn," Schloegel says. "When I was a boy, my dad says to me, 'Son, I got a box o' ribs, and I gotta go. You do it.' I'm only 13. I go, 'Dad, how am I gonna do this?' And he says, 'Son, don't be afraid. Just go for it.' Now it's in my blood."

So, raise your plate to tradition. To the notion that with enough practice and pride, whether it be on the mound or over the grill, we can all achieve a little bit of stardom. But it does indeed take time. And maybe a smoker. Get started tonight with this, and a side of this.

Woodyard Pulled Pork

1 bone-in Boston butt

2 garlic cloves, halved

Kosher salt

Cracked pepper

2 tomatoes, diced

1 white onion, finely diced

1/4 cup distilled white vinegar

Serves 15-20

With a sharp knife, make 6-8 deep slices into pork butt. Slide garlic into cuts. Lightly cover pork in salt and pepper. Place pork on smoker at 275 degrees for 4-5 hours. Pull out and wrap in heavy-duty foil, then place it back on the smoker at 250 degrees (at the back, away from direct heat). Let sit for about 8 hours. Remove from smoker and save juices from bottom of foil in a separate container. Pull bone out of pork (it should come out smoothly, with little resistance). Remove and discard fatty side of pork. Using your hands or a fork, pull the pork and place in large bowl. Add tomatoes, white onion, and vinegar to bowl and mix with hands until fully integrated. Gently work the reserved pork juices into the mixture. Ready to serve.